Walking Not Running

Paris is always a Pleasure

This week we made a few different things, one of which was a salmon, butterflied, grilled, and served with some vegetables and shoestring fries, which I actually cut with a knife. I was pretty impressed with myself, though it may have cost me my eyesight trying to get them to be two millimeters each in width and four centimeters in length. Definitely for the younger-than-me-who-can-still-see set.

This was a favorite!

Later this week we watched a three-hour demo on how to cut up a chicken into eight pieces and ready it to be sautéed. Since this was a video demonstration I have included a picture, as ordinarily in live demonstrations we cannot have phones. The picture shows the poor chicken on his back in a total Scarlett O’Hara pose of, whatever shall become of me (the outcome is not good —not gonna lie), with the subtitle, “I will cut the feet”, which is what the chef was saying on the video. I thought it was funny.

As you all know, we have prepared whole dead chickens before, but this was definitely the most difficult, because, in addition to cutting off the head and removing the entrails, we actually had to remove all the bones and separate the chicken from its spinal cord, cutting it up into eight equal pieces.

Preparing a dead animal for cooking in French is called “habillage”, which translates into “dressing” — it is the same word used for people and their clothing— though bones aren’t usually broken in trying to squeeze them into an outfit. Unless they have put on a few. And it was expensive.

I was very nervous going into this, having only seen it on the computer, and having no real idea where one bone in a chicken starts and another stops. It is more confusing than you think. But I chopped off that chicken’s feet and took out his esophagus, chopped up his neck, separated his thigh from his drumstick, removed his spinal cord and broke his breast and just really did a number on him.

I would like to say I feel terrible about it or that I was mildly queasy, but I wasn’t—it really was just—super interesting. I think I have crossed over. To what I am not sure, but when Chef came to help me, I just wanted him to tell me what to do—not do it for me. I wanted to do it. I guess I am not a baby anymore—I am a toddler. Yay for me.

We had to prepare a lot of other things to go with the chicken-two kinds of mushrooms, glazed pearl onions, the ever-present 8-sided potatoes cocotte and randomly, some sautéed lardons (bacon). There were so many pots and pans cooking at once I could barely keep up with all of it. But at the end —which came blindingly fast-I took that whole chicken you see on the video to what is on the plate below in two hours and 15 minutes. Just like always.

Sad for the chicken but it was delicious

If you ever come to my house for dinner, you will know in advance the exact moment I started cooking because I have been trained to never exceed this time requirement -no matter what. Maybe that is part of what this experience is all about-being trained. It’s been awhile since this old dog learned any new tricks— and I kind of like it—even if there are no dog treats and lots of criticism. Always of the sauce. Too fat. Again. I always imagined myself to be a saucier if I were to work in a professional kitchen but clearly that is wrong. I never get the sauce right. But after Chef’s comments, I doggedly prepared the sauce all over again. I was super motivated to get it right-grades aside. Guess I am finally learning something.

This afternoon I walked over to the Right Bank on an errand and actually found a taquería! Pretty sure it is owned by Americans as there was a sandwich board outside that said, “Drink Mezcal and F*#k your diet.” That just doesn’t sound French or Mexican. But, I was very excited and ordered three tacos for my dinner tonight. I am seriously craving Mexican food. As I walked back home across the Pont Neuf, I snapped this pic. It is a beautiful day here and even though I get a little lonely and really miss my family and home, I feel very lucky to be learning more about something I already love.

Eiffel Tower to your left and the light was gorgeous!